Sour cream cake with cookie crumbs (no bake)

Cake with a base of chocolate cookies and airy custard of sour cream. The cake is prepared without baking, it turns out very tender and tasty!

Ingredients

• Chocolate shortbread cookies - 450 g
• Butter - 180 g
• Milk (if necessary) - 2 tbsp. spoons
• For cream:
• Sour cream - 600 g
• Butter - 150 g
• Sugar - 220 g
• Eggs - 3 pcs.
• Wheat flour - 75 g
• Vanillin - 1 pinch
• For decoration (optional):
• Berries - to taste
• Fresh mint - to taste

Directions

1. Prepare the ingredients. Butter should be at room temperature.
2. Break and crush cookies
3. in a blender.
4. Pour the cookie crumbs into a deep bowl.
5. Melt the butter and add to the crumbs, mix.
6. If the mass remains sufficiently crumbly, add a couple of tablespoons of milk and mix. The crumb should be well pressed.
7. Leave a third of the crumbs for sprinkling the cake.
8. Line a spring form with parchment paper (the diameter of my form is 22 cm). Spread the remaining cookie crumbs on the bottom of the mold. From the crumbs, form sides about 2 cm high. Tamp the bottom with a glass. Put the form with crumbs in the refrigerator for a while until the cream is prepared (1-1.5 hours).
9. Combine sugar with flour and mix.
10. Add eggs and mix until smooth.
11. Add sour cream, mix.
12. Put the mass on a small fire and bring to a boil, stirring almost continuously.
13. The mass should boil for a minute, then remove the cream from the heat and cool completely to room temperature, covering with a film in contact with the surface. To speed up the cooling process, you can put the saucepan in a bowl of ice water.
14. Beat room temperature butter with vanilla until white and fluffy, about 3 minutes.
15. Beat the cooled custard base also for 2-3 minutes.
16. Divide the custard base into 3 parts. In portions, add the custard base to the butter, beating for 1-1.5 minutes each time.
17. The cream should be light and airy.
18. Spread the cream over the cookie base.
19. Sprinkle the remaining crumbs on top. Cover the cake with cling film and leave in the refrigerator for 5-8 hours.
20. On top of such a cake without baking, if desired, you can decorate with berries and fresh mint.
21. Cut the sour cream cake with biscuit crumbs into portions and serve with tea or coffee.
22. Enjoy your meal!